Almost Lasagna
Soooo it was a pretty crazy semester.. But things are finally getting settled back here at home for the summer so hopefully I will be able to post some more recipes in the next few weeks. Last week my mom had a bunko party and asked me to make something for dinner. I'd actually made this Almost Lasagna for the Super Bowl party (back then I cooked half and froze half for later). I also used vodka sauce back then, but I think I preferred the marinara sauce that I used this time.
Super easy, totally delicious, and actually pretty darn healthy.
Everyone loved it, and it was super easy preparation day-of because we made the "almost lasagna" the night before, then just popped it in the oven, made a salad, and heated up some garlic bread. Presto magic :)
Adapted from family.go.com
Ingredients
Directions
Brown meat and drain well, if necessary. I seasoned the ground turkey with a sprinkle of Italian seasoning, salt, pepper, crushed red pepper, cayenne pepper, and garlic powder.
While meat is cooking, stir together eggs, ricotta, a sprinkle of grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil. (When in doubt... Add more mozzarella)
Heat the oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
Super easy, totally delicious, and actually pretty darn healthy.
Everyone loved it, and it was super easy preparation day-of because we made the "almost lasagna" the night before, then just popped it in the oven, made a salad, and heated up some garlic bread. Presto magic :)
Adapted from family.go.com
Ingredients
- 1 pound elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
- 1 pound Ground turkey, (or beef, chicken, sausage or tofu crumbles)
- 1 jar Pasta Sauce, (26 ounces)
- freshly grated Parmesan cheese
- 2 eggs
- 1 pound Ricotta cheese
- 2 cups mozzarella cheese, shredded
- 2 cups Veggies , (I used onions and bell peppers, but you could use diced zucchini, matchstick carrots, etc.)
- salt and pepper
- italian seasoning
- garlic powder
- a sprinkle of cayenne pepper and crushed red pepper
Directions
Brown meat and drain well, if necessary. I seasoned the ground turkey with a sprinkle of Italian seasoning, salt, pepper, crushed red pepper, cayenne pepper, and garlic powder.
While meat is cooking, stir together eggs, ricotta, a sprinkle of grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil. (When in doubt... Add more mozzarella)Heat the oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
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